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THE IRISH KITCHEN
is perhaps the most prolific Irish-American writer of topics
dealing with Irish food and drink.
Holding dual citizenship in
the US and Ireland, Margaret is the author of ten Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets'.
Her most recent Irish books are 'Flavors of Ireland' (2012), 'Christmas Flavors of Ireland' (2013) and Favorite Flavors of Ireland (2015). She
has authored more than 200 food and travel articles in a number
of publications, including the "Irish Echo," "Irish America
Magazine," "CARA," "Intermezzo, " and Dublin's "Food and Wine"
To see what else Margaret has to offer or to order signed copies of her cookbooks, why not visit her website
Aside from factors relating to geography and legend, one of the important historical influences of fish in the Irish diet was the Catholic Church. By the Middle Ages, there were at least 150 "fish days" on the calendar, designed in part for the purpose of religious fasting, although many coincided with holidays. It's no surprise, then, that eating fish on Fridays was a tradition that most of us grew up with (until July 2, 1970 when the requirement was lifted), and clever cooks had enough variations for accessible fish like flounder, cod, haddock and sole to keep their families happy week after week. Besides the traditional fish and chips, which involves deep frying, a fish "bake" is a good old-fahioned Irish recipe and one with many variations.